Kimchi Pork Cutlet Rice Bowl recipe - ingredients, nutrition and when to eat it
Kimchi Pork Cutlet Rice Bowl is a one-bowl dish topped with crispy fried pork cutlet, kimchi, and a soft egg sauce.
Kimchi Pork Cutlet Rice Bowl is a one-bowl dish topped with crispy fried pork cutlet, kimchi, and a soft egg sauce. The savory fried cutlet pairs with tangy, mildly spicy kimchi, making it a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 640g serving): 976.6 kcal · protein 46.3g · carbohydrate 103.4g · fat 38.6g · sodium 1076.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is strongly seasoned, slightly reduce the amount of soy sauce and tonkatsu sauce.
Tips: Don’t leave the pork cutlet soaking in the sauce for too long. Add it just before serving to keep it crispy.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Pork loin — 120 g
- Breadcrumbs — 25 g
- Flour — 1 Tbsp
- Egg — 1 pc
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Water — 3 Tbsp
- Cooking oil — 2 Tbsp
- Tonkatsu sauce — 1 Tbsp
- Green onion — 10 g